Domaine Guillot-Broux, Les Combettes, Mâcon- Cruzille 2016

Tasting Note

This naturally made wine shows a beautiful aroma of hazelnuts against an opulent and slightly funky background, full of flavour.

Producer Note

Domaine Guillot was the first Burgundy domaine to be organically farmed, during the early 1950s, when Pierre and Jeannine Guillot, began working vineyards which had been abandoned during the phylloxera outbreak years earlier. Their son, Jean- Gerard took over in 1978 and together with his wife Jacqueline Broux, they established the modern day Domaine Guilllot Broux. It was officially certified organic in 1991. Jean-Gerard was formerly a winemaker in Meursault, a factor which has influenced the controlled oak ageing which takes place at the Domaine today. The 17 hectare estate is now run by the third generation, brothers Emmanuel and Patrice. Emmanuel is the head winemaker, a position he returned to in 2000 after a distinguished career as a Sommelier in London and at the Michelin starred L’Ortolan, Reading. The Guillot brothers focus on showcasing the diversity of the Mâcon terroir.

Vintage

2016 turned out to be a great vintage for Domaine Guillot Broux. They escaped the frost and hail that affected so many vineyards. The weather conditions during the growing cycle and harvest enabled the vines to produce healthy berries, which reached maturity, with good acidity levels and freshness. This is a classic Burgundy style vintage and the wines have a great capacity to age.

Vineyard

The grapes come from a 1.5 hectare parcel in the single vineyard of ‘Les Combettes’, in the village of Chardonnay, Mâcon. The vines were replanted in 1991 on a site that had lain fallow since phylloxera swept through the region more than 100 years before. Prior to planting, it had not been treated with chemicals and is now certified organic. The plot is east facing and it is a warmer site than those surrounding it, therefore it is generally the site that is harvested first.

Winemaking

Organic winemaking with minimal intervention in the winery. The Chardonnay grapes were whole cluster pressed, without clarification, into barrels. Fermentation took place with native yeasts on the lees. Malolactic fermentation occurred in barrel, during which the lees were stirred, known as ‘bâtonnage’. This added complexity and texture to the wine. The use of oak was judiciously monitored, with the wine spending 11 months in old oak.